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Make a panade using the jasmine rice and coconut milk 2. Combine Pork, panade, garlic, onion, ginger, salt, fish sauce and cilantro in a KitchenAid bowl, using paddle emulsify for 45 seconds 3. Mold 1.6 ounces of pork mixture on to a candy apple skewer 4. Dip skewed pork mixture in whipped egg whites 5. Roll skewer in combined coconut flakes and sesame seeds 6. Fry at 350° Fahrenheit for 90 seconds 7. Serve with mango and peanut dipping sauces 1. Combine all ingredients in blender and puree until smooth
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins